Steak Fajita Bowl with Cilantro Sauce

      I clearly llloooooovvvvveeee to eat, and try new stuff, and make it gourmet. I don't know that Tex-Mex fajitas are gourmet, but they are really good. I made chilis toreados a few years ago and learned the soy and lemon trick and man is it good! I"m leaning into bowls recently, and I've realized I do like to eat three things per meal. I think the protein, carb, and vegetable pattern is still there, I've tried to adapt it so eating with my eyes and the idea of what I ate is still satisfying. And it helps to ensure a variety. 

     Until traditional low-carb eating, I don't favor only meat and eschew veggies. I like both of them, and the fun veggie options help me still feel creative and get excited about what I'm making and serving. This dish isn't really so different from the stir fry bowl I posted not to long ago. It's a small steak with peppers and broccoli, it even has soy sauce, but the seasonings are what sets them apart and makes them fun

1 Steak per person, cooked as desired

Fajita Pepper Mixture

2 bell peppers, chopped

1/2 onion, sliced

1 tsp. Lemon juice

1 tsp. Soy sauce

2-3 Tbsp. Drizzle olive oil

1/2 tsp. cumin

1/2 tsp. salt

1/2 tsp. paprika

1/4 tsp. black pepper

1/2 tsp. oregano

1/2 tsp. garlic powder

large pinch mace and allspice

Cilantro Sauce

1 bunch cilantro, roughly chopped

3 green onions, roughly chopped

2 Tbsp. sherry vinegar

1/4 c. olive oil

2 tsp. garlic paste

1/4 tsp. gochugaru

1 tsp. dried oregano

3/4 tsp. salt

dash allspice

2 dashed coriander

dash black pepper

    Start with the cilantro sauce, it is great when it's fresh but even better after it's sat a bit. Add everything to a food processor and run until it's a uniform sauce and the oil and vinegar between the cilantro looks a little yellow and creamy. Refrigerate until ready to use. 

    Heat the oil in a large skillet, I did this in the one I had just cooked the steak in. Add the onions while the pan is hot and cook so they sear, not caramelize. Once they are browned in some spots but only about halfway cooked, add the bell peppers and the seasoning mix. Cook, stirring, until the peppers are just tender, not overly cooked. Add the soy and lemon and cook, stirring, for about 2 minutes or until the liquid and seasonings around the peppers are slightly thickened. Remove from he heat and serve. 

I plate the bowl with cooked broccoli and peppers as the base, then topped with the steak and spooned the cilantro mixture on top.